Miso Chicken

Executive chef Shawn Edelman of Ruby Foo's in New York City dresses up ho-hum chicken breasts with a blend of ginger and spicy miso paste.

Serves 4

Nutrition per serving

Nutrition per serving

155 calories per serving

3.7 g fat (0.6 saturated)

1.9 g carbs

0.3 g fiber

27 g protein

8 items or less

High-Protein

Low carb

INGREDIENTS

Chicken

4 boneless, skinless chicken breasts (about 4 oz each)

1 teaspoon canola oil

Marinade

2 tablespoons miso paste (preferably Kochujang)

1 1/2 teaspoons light sesame oil

1 1/2 teaspoons chopped ginger

1 1/2 teaspoons chopped garlic

1/4 teaspoon red pepper flakes

PREPARATION

Place chicken in a shallow dish. Combine marinade ingredients with 1 tbsp water; pour over meat. Chill, covered, 1 to 2 hours. Remove chicken from marinade; drain excess. Heat canola oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center, about 4 minutes per side. Serve with Roasted Corn and Edamame Salad.